Creole Cabbage

photo by DailyInspiration



- Ready In:
- 40mins
- Ingredients:
- 10
- Serves:
-
8
ingredients
- 1 lb ground beef
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 2 garlic cloves, minced
- 1 tablespoon butter
- 1 (15 ounce) can tomatoes, chopped
- 1 (10 ounce) can Rotel Tomatoes
- 1 (15 ounce) can tomato sauce
- 1 small cabbage, chopped
- salt and pepper
directions
- Brown ground beef and drain.
- Add chopped onion, pepper, garlic and butter to meat mixture.
- Add tomatoes, tomato sauce and chopped cabbage.
- Salt and pepper to taste.
- Cover and cook until cabbage is tender.
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Reviews
-
We really enjoyed this cabbage dish tonight -- it's a nice filling dinner all on it's own or you can serve it over rice. I liked the addition of the rotel tomatoes, but it could use a little more seasoning -- maybe some cajun spices to give it a little more kick. Made for ZWT9 - Cajun/Creole, July, 2013.
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Hey this is pretty darn good! I modified a little, but overall, this is a good basic recipe to suit practically everyone's tastes. I omitted the butter, and green pepper, personal preferences. I also only had one 8 oz can of tomato sauce, which was fine, I don't think it made a difference, b/c it still looked like the photo. Lastly, I used ground turkey instead of beef- still fine. I know we'll make this again, because it's so very adaptable. You could probably season in any manner- make it mexican, indian, italian- so versatile. Only one point to make: the cooktime for us was a lot longer than posted. I had everything prepped ahead of time, too, so I don't know why it took so long!
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Tweaks
-
Hey this is pretty darn good! I modified a little, but overall, this is a good basic recipe to suit practically everyone's tastes. I omitted the butter, and green pepper, personal preferences. I also only had one 8 oz can of tomato sauce, which was fine, I don't think it made a difference, b/c it still looked like the photo. Lastly, I used ground turkey instead of beef- still fine. I know we'll make this again, because it's so very adaptable. You could probably season in any manner- make it mexican, indian, italian- so versatile. Only one point to make: the cooktime for us was a lot longer than posted. I had everything prepped ahead of time, too, so I don't know why it took so long!
RECIPE SUBMITTED BY
Charlotte J
United States